1 1/4 c. sugar
1/3 c. cornstarch
1/4 tsp. salt
1 1/2 c. hot water
3 egg yolks, beaten
1 tsp. grated lemon peel
1/3 c. lemon juice
2 c. thinly sliced nectarines
1 baked 9 inch pastry shell
Mallow Meringue

1. Blend sugar, cornstarch and salt in a saucepan. Stir in hot water and add butter. Cook over medium heat, stirring constantly, until mixture boils and is thickened.

2. Stir a small amount of hot mixture into egg yolks. Blend into mixture in saucepan. Cook and stir 2 to 3 minutes; do not boil.

3. Remove from heat and stir in lemon peel and juice. Cool slightly, then fold in sliced nectarines. Turn into baked pastry shell.

4. Top with mallow Meringue and spread meringue evenly to pastry edge so filling is completely covered.

5. Bake at 450 degrees 1 to 2 minutes, or just until lightly tinged with brown.

6. Cool thoroughly before cutting. Decorate top with a few nectarine slices, if desired.

MALLOW MERINGUE:

Beat 3 egg whites with a few grains of salt until stiff. Beat in 1 cup marshmallow creme, a heaping tablespoon at a time, continuing to beat until mixture forms peaks that curve over slightly. Fold in 1 tsp. vanilla extract.